Traditional Chinese dumplings served with various fillings.

Dim Sum

Sweet sticky rice topped with fresh mango slices.

Mango Sticky Rice

Spicy stir-fried chicken with peanuts and vegetables.

Kung Pao Chicken

Crispy chicken tossed in a spicy chili sauce.

Chili Chicken

Tender beef stir-fried with scallions and soy sauce.

Mongolian Beef

Stir-fried rice with mixed vegetables and soy sauce.

Vegetable Fried Rice

Sweet and Sour Pork

Minced chicken, mushrooms, and water chestnuts served with crisp lettuce.

Thai Lettuce Wraps

Decadent chocolate cake served with a rich chocolate sauce.

Chocolate Cake

Fresh sushi made with high-quality ingredients.

Hand-Rolled Sushi

In a mixing bowl, combine all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a large bowl, mix together ground pork/shrimp, chopped green onions, soy sauce, sesame oil, ginger, garlic, and season with salt and pepper. Mix until well combined.

Prepare the Filling

After the dough has rested, divide it into small balls. Roll each ball out into a thin circle, approximately 3 inches in diameter.

Roll Out the Dough

Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal. You can pleat the edges for a traditional look.

Fill the Dumplings

Steam the dumplings in a bamboo steamer lined with parchment paper for about 15 minutes until cooked through. Alternatively, you can boil or pan-fry them.

Cook the Dumplings

All-purpose flour

Water

Salt

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

Prepare the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 30-35 minutes until the rice is tender.

Cook the Rice

In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves. Do not let it boil.

Make the Coconut Sauce

Once the rice is cooked, transfer it to a large bowl and pour half of the coconut sauce over the rice. Mix well and let it sit for about 30 minutes to absorb the flavors.

Combine Rice and Coconut Sauce

Peel the ripe mangoes and slice them into thin strips.

Prepare the Mango

To serve, place a portion of the sticky rice on a plate, top with fresh mango slices, and drizzle with the remaining coconut sauce. Sprinkle with sesame seeds.

Serve

glutinous rice

coconut milk

sugar

salt

ripe mangoes

sesame seeds

In a bowl, combine the diced chicken breast with soy sauce, rice vinegar, hoisin sauce, cornstarch, salt, and black pepper. Mix well and let marinate for at least 15 minutes.

Marinate the Chicken

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Stir-Fry the Chicken

In the same pan, add garlic, ginger, bell pepper, and zucchini. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Cook the Vegetables

Return the chicken to the pan, add peanuts, and red pepper flakes. Stir everything together and cook for another 2-3 minutes.

Combine Everything

Finish by adding chopped green onions and serve hot with rice or noodles.

Garnish and Serve

chicken breast, diced

peanuts, roasted

bell pepper, diced

zucchini, diced

green onions, chopped

garlic, minced

ginger, minced

soy sauce

rice vinegar

hoisin sauce

cornstarch

red pepper flakes

vegetable oil

black pepper

Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.

Prepare the Chicken

In a bowl, mix cornstarch and the egg to create a batter. Coat each piece of chicken with the batter.

In a large frying pan or wok, heat the vegetable oil over medium-high heat. Once hot, fry the chicken pieces until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

In a separate pan, heat a small amount of oil and sauté the minced garlic and ginger until fragrant.

Make the Sauce

Add soy sauce, chili paste, and honey to the pan and stir to combine. Cook for 2-3 minutes until slightly thickened.

Add the crispy chicken to the pan with the sauce. Toss to coat all pieces evenly.

Combine Chicken and Sauce

Garnish with chopped green onions and sesame seeds before serving.

Chicken breasts

Cornstarch

Vegetable oil

Garlic, minced

Ginger, minced

Soy sauce

Chili paste

Honey

Green onions, chopped

Sesame seeds

Pepper

Slice the beef sirloin thinly against the grain and place it in a bowl. Add the soy sauce, brown sugar, and cornstarch. Mix well and let it marinate for at least 30 minutes.

Prepare the Beef

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-5 minutes until browned and cooked through.

Stir-Fry

Add the minced garlic, minced ginger, and chopped scallions to the skillet. Stir-fry for another 2 minutes until fragrant.

Add Aromatics

Pour in the water and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve hot over rice or noodles.

Combine and Serve

beef sirloin

brown sugar

scallions, chopped

water

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.

Prepare the Vegetables

Add the diced carrots, bell peppers, and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender.

Stir-Fry Vegetables

Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables.

Add Rice

Pour the soy sauce over the rice and vegetables. Stir-fry for another 2-3 minutes, ensuring the rice is evenly coated. Season with salt and black pepper to taste.

Season

Add the chopped green onions and stir to combine. Remove from heat and serve hot.

Finish and Serve

cooked rice

carrot, diced

green peas

green onion, chopped

Cut the pork tenderloin into bite-sized pieces. Season with salt and black pepper.

Prepare the Pork

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the pork and cook until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.

Cook the Pork

In the same skillet, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until the vegetables are tender.

Sauté Vegetables

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ketchup, and cornstarch until smooth.

Return the cooked pork to the skillet, then add the pineapple chunks and the sauce mixture. Stir well to combine and cook for an additional 2-3 minutes until the sauce thickens.

Serve hot over rice or noodles, and enjoy your sweet and sour pork!

Pork tenderloin

Bell pepper (red or green)

Pineapple chunks (canned or fresh)

Onion

Rice vinegar

Brown sugar

Ketchup

Black pepper

Chop the mushrooms, water chestnuts, and green onions. Mince the garlic and ginger.

Prepare the Ingredients

In a skillet over medium heat, add the sesame oil. Once hot, add the ground chicken. Cook until browned and fully cooked, about 5-7 minutes.

Cook the Chicken

Stir in the diced mushrooms, water chestnuts, garlic, and ginger. Cook for another 3-4 minutes until the mushrooms are tender.

Add Vegetables

Add soy sauce, salt, and pepper to taste. Mix well and remove from heat.

Season the Mixture

Spoon the chicken mixture into the lettuce leaves, wrap, and serve immediately.

Assemble the Wraps

Ground chicken

Mushrooms, diced

Water chestnuts, diced

Sesame oil

Lettuce leaves (butter or iceberg)

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Preheat the Oven

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Wet Ingredients

Add the wet mixture to the dry ingredients and mix until combined. Carefully stir in the boiling water until the batter is smooth.

Combine Mixtures

Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Cool the Cakes

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vanilla extract

boiling water

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer it to a bowl and mix with rice vinegar, sugar, and salt. Let it cool to room temperature.

Prepare the Sushi Rice

While the rice is cooling, julienne the cucumber and avocado. Slice the fresh fish into thin strips.

Prepare the Fillings

Place a sheet of nori on a bamboo sushi mat, shiny side down. Moisten your hands with water and take a handful of sushi rice. Spread it evenly over the nori, leaving a small border at the top edge.

Assemble the Sushi

Place a few pieces of cucumber, avocado, and fish in a line across the center of the rice.

Add Fillings

Lift the edge of the mat closest to you and begin to roll the sushi away from you, applying gentle pressure to keep the roll tight. Roll until you reach the top edge of the nori. Seal the edge with a little water.

Roll the Sushi

Use a sharp knife to slice the sushi roll into bite-sized pieces. Serve with soy sauce, wasabi, and pickled ginger.